FruitSmart, Inc. Apple Puree
FruitSmart, Inc. Apple Puree is produced from quality apples to retain the characteristic color and flavor of the whole fruit. The minimal processes of pureeing, pasteurizing, and freezing give a final product that retains the natural characteristics of flavor, color, and the health benefits of the given fruit. The only ingredient in our puree is the fruit itself, no additives, no colorants, no flavors; 100% fruit, suitable for any clean label requirements. The puree is ideal for use in jams, toppings, baby food, smoothies, hard ciders, baking, and high quality petfood treats. This product is processed, packaged, and shipped in accordance with current Good Manufacturing Practices and in compliance with the United States Food, Drug, and Cosmetic Act of 1938, as amended.
Properties
- Physical Form
- Puree
Product families
Applications
- Other Non-Alcoholic Beverages
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Infant & Baby Food
Product Families
- Fruit Products & Extracts
Other characteristics
- Features
Antioxidant Properties, Fiber Enrichment, High Quality, Low Sodium, Promotes Digestive Health, Rich in Vitamins, Stimulates Immune System
- Ingredient Name
- Apple Puree
- Labeling Claims
Additive-free, Clean Label, Colorants-free, Fat-free, Kosher, Natural, Naturally Derived; Additive-free; Clean Label; Colorants-free; Fat-free; Kosher; Natural; Naturally Derived
- Certifications & Compliance
- Kosher, cGMP
- Flavor
- Typical, no off taste
- Markets
- Food & Nutrition
- Shelf LIfe
- 36 Months
- Ingredient
- Apple Puree
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Pails
- Ingredient Origin
- Natural Origin
- Food Ingredients Features
- Antioxidant Properties
- Fiber Enrichment
- High Quality
- Low Sodium
- Promotes Digestive Health
- Rich in Vitamins
- Stimulates Immune System
- Certifications and Compliance
- Kosher
- cGMP
- Food and Nutrition Applications
- Baby Meals
- Dessert Toppings
- Jams
- Smoothies
Technical data
Table 1 of 2
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Brix | 11.5 - 14.5 | Degree | AOAC 932.13 |
| Patulin Content | max. 50 | ppb | AOAC Method 995.10 - SPE Method |
| pH | 3.3 - 4.3 | — | pH meter |
| Screen Size | 0.027 to 0.033 | — | — |
| Titratable Acidity | 0.20 - 0.50 | — | AOAC 942.15 |
| Weight Per Gallon | 3.95 | kg | — |
Table 2 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 1,000 | cfu/g | AOAC Method 990.12 |
| Mold | max. 50 | cfu/g | AOAC Method 997.02 |
| Yeast | max. 500 | cfu/g | AOAC Method 997.02 |
